Story
Lulada is a Double Anaerobic processed coffee that undergoes two different anaerobic processing steps. First whole coffee cherries are processed in stainless steel tanks anaerobically for 72 hours, followed by depulping and a second longer anaerobic processing. Finally they use large dehumidifiers to perfectly dry the coffee preserving all of the aromatics and volatile compounds.
Jhoan Vergara and Nestor Lasso run Peñas Blancas, and they have broken every major coffee competition in the world with their fermentation work. Anaerobic, yeast inoculation, fruit co-fermentation. These guys do not make boring coffee. Lulada is our second coffee from them, and it's named it after a Colombian street drink built around lulo fruit. Lemon lime, raspberry, and honeydew melon run the show. Underneath that: lychee, green apple, jasmine, honeysuckle, rose. It's a lot of flavor. That's the point.
This coffee takes that legacy and attempts to do something even more exciting to us. Can these two visionaries create a process that allows them to create sublimely sweet, exceptionally clean, fruit forward expressive coffees that exhibit all of the joy and sweetness of anaerobic processing, but do it at scale. Large Scale. Like can they make a container of mind blowing coffee so that they can generate enough total revenue to pay for the operation of their entire program. And can they do that while achieving 90+ point coffees that blow your mind?
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Peñas Blancas is led by Nestor Lasso and Jhoan Vergara, two visionary coffee producers dedicated to revolutionizing post-harvest processing in Acevedo, Huila. They created a centralized hub where small-scale farmers can access world-class processing techniques, ensuring consistency and quality that meets international specialty coffee standards. To drive change by empowering producers, promoting transparency in trade, and investing in community-driven initiatives.
About Nestor Lasso
Nestor Lasso is a young and innovative coffee producer from Huila who has gained international recognition for his expertise in experimental processing methods. With a deep passion for specialty coffee, he has been instrumental in introducing innovative fermentation techniques and improving quality control at Peñas Blancas. His commitment to excellence and sustainability has helped position the facility as a benchmark for high-quality coffee production.
About Jhoan Vergara
Jhoan Vergara is a highly skilled coffee professional with extensive experience in farm management and post-harvest processing. His leadership at Peñas Blancas focuses on empowering local farmers, ensuring fair trade practices, and implementing cutting-edge processing methods. With a strong emphasis on education and quality improvement, he plays a crucial role in mentoring producers and elevating the reputation of Acevedo’s coffee on the global stage.
Lulada - Jhoan Vergara, Colombia
Lulada - Jhoan Vergara, Colombia
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Characteristics
Light
Bright & Fruity
Raspberry, Lemon-Lime, Honeydew
Nestor Lasso & Jhoan Vergara
1,200 - 2,200 MASL
Caturra
Anaerobic
Huila, Antioquia, Narino, & Tolima
Story
Lulada is a Double Anaerobic processed coffee that undergoes two different anaerobic processing steps. First whole coffee cherries are processed in stainless steel tanks anaerobically for 72 hours, followed by depulping and a second longer anaerobic processing. Finally they use large dehumidifiers to perfectly dry the coffee preserving all of the aromatics and volatile compounds.
Jhoan Vergara and Nestor Lasso run Peñas Blancas, and they have broken every major coffee competition in the world with their fermentation work. Anaerobic, yeast inoculation, fruit co-fermentation. These guys do not make boring coffee. Lulada is our second coffee from them, and it's named it after a Colombian street drink built around lulo fruit. Lemon lime, raspberry, and honeydew melon run the show. Underneath that: lychee, green apple, jasmine, honeysuckle, rose. It's a lot of flavor. That's the point.
This coffee takes that legacy and attempts to do something even more exciting to us. Can these two visionaries create a process that allows them to create sublimely sweet, exceptionally clean, fruit forward expressive coffees that exhibit all of the joy and sweetness of anaerobic processing, but do it at scale. Large Scale. Like can they make a container of mind blowing coffee so that they can generate enough total revenue to pay for the operation of their entire program. And can they do that while achieving 90+ point coffees that blow your mind?
----
Peñas Blancas is led by Nestor Lasso and Jhoan Vergara, two visionary coffee producers dedicated to revolutionizing post-harvest processing in Acevedo, Huila. They created a centralized hub where small-scale farmers can access world-class processing techniques, ensuring consistency and quality that meets international specialty coffee standards. To drive change by empowering producers, promoting transparency in trade, and investing in community-driven initiatives.
About Nestor Lasso
Nestor Lasso is a young and innovative coffee producer from Huila who has gained international recognition for his expertise in experimental processing methods. With a deep passion for specialty coffee, he has been instrumental in introducing innovative fermentation techniques and improving quality control at Peñas Blancas. His commitment to excellence and sustainability has helped position the facility as a benchmark for high-quality coffee production.
About Jhoan Vergara
Jhoan Vergara is a highly skilled coffee professional with extensive experience in farm management and post-harvest processing. His leadership at Peñas Blancas focuses on empowering local farmers, ensuring fair trade practices, and implementing cutting-edge processing methods. With a strong emphasis on education and quality improvement, he plays a crucial role in mentoring producers and elevating the reputation of Acevedo’s coffee on the global stage.
